Scallop Starter: Scallops Baked with Breadcrumbs
Among the best known and appreciated shellfish in Italian and international cuisine are the scallops, also known as coquilles St-Jacques.
This shell is present predominantly in the Mediterranean Sea, starting from the Spanish coast from where it seems to have started to spread. The name is said to derive from the fact that the shell was used in medieval times to pour holy water on the head of the baptized, as well as being gathered by the pilgrims who used to stay near the shrine of St. James, on the road of the Camino de Santiago de Compostela.
Baked scallops are a very original, tasty and easy to prepare starter, great for dinners and special occasions. And remember, like all our recipes, you can learn to prepare this amazing dish in our cooking school here in the city of Venice.
Capesante A la Selvadega – Naturally baked Scallops
2 cloves of garlic
a bunch of parley
12 tablespoon of breadcrumbs (one for each scallop)
24 tablespoons of Brandy (2 tablespoons for each scallop)
- Preheat the oven to 200 degree Celsius.
- Chop finely the garlic and the parsley together.
- Wash the scallops. Place them in a large frying pan, placing them on their flat side. Turn the heat on on a moderate level so the heat will disclose a little the shells. As soon as they start to open a little, use a sharp knife to pry them open completely. Pull away the flat shell.
- Remove the brown side muscle (the one filled with sand). Dislodge the main muscle and the coral and rinse.
- Now place the deep shells with the scallops on a baking tray. Place a little bit of parsley and garlic on each scallop. Sprinkle 1 tablespoon of breadcrumbs on each scallop with a pinch of salt and pepper. Pour 2 tablespoons of brandy on each scallop.
- Bake in preheated oven uncovered, until crumbs are brown and scallops are done, about 11 to 14 minutes. Serve with lemon wedges on the side.